Fast because I think that there isn’t a sauce for pasta faster than this … Furious because, come on, it’s very ‘angry’ with our health: butter, butter and more butter. But, as I usually say, if one must do bad, must do it to the fullest! But back to our happy recipe. This sauce is excellent with all types of pasta, ravioli and gnocchi. Specifically, today I’ve cooked with these special Gnocchi called ‘Spätzle‘. They are typically made in South Tyrol, an autonomous province of the northen Italy, Austria and Germany, and are made ​​with wheat flour, eggs and water. The ones I used today were ready-made and flavored with spinach. Delicious!

Ingrendients for 2 servings:

350 g Spätzle;

30g of butter (try with margarine for those suffering from high cholesterol);

a handful of dried or fresh sage, chopped;

Salt and pepper to taste;

Parmesan cheese to taste.

Instructions:

1- In a bowl, boil the water for the Spätzle;2- In the meanwhile, put in a saucepan (large enough to put then the Spätzle) butter, sage, salt and pepper. Then, with a very low heat, stir the ingredients. The heat has to be very low because the butter must not fry, but just melt. So turn off the heat when the butter is melted.3- When the water boils, add salt and then add the Spätzle. As for the potato gnocchi (check out my previous post), remove them from the water with a perforated spoon when they come to the surface and pour them into the saucepan with the butter.4- Add the Parmesan cheese, and, turning on once again the stove under the saucepan – always low heat – stir well until all the cheese melts.5- Serve hot and well … enjoy it!